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Sauerkraut Chowder

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.3872
Energy (kCal)912.036
Carbohydrates (g)39.3198
Total fats (g)86.1892
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut potatoes into bite size pieces (you can peel them if you would like, I leave the skin for extra nutrients) place in a dutch-oven or soup pot, cover with water, add onions and boil until cooked through and fork tender. | 2. When potatoes are done add sauerkraut, evaporated milk and cream cheese; stir until cream cheese is completely blended. | 3. At this time if you wish to add the kielbasa do so. | 4. Add salt and pepper to taste (don't let the sauerkraut fool you, the potatoes take away most of the tartness so you will need more salt than you think so make sure to taste). | 5. Cover and cook at a low simmer for 30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    russet potato 3 -4 - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    sauerkraut 1 can 40.4498 9.1118 1.9373 0.2981
    milk 1 can evaporated 827.5862 19.934 8.2399 85.7811
    cream cheese 1 package softened - - - -
    kielbasa 1 package diced - - - -
    water - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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